Mashed Potatoes With Gravy Recipe

Peel the Russet potatoes and cut them into evenly sized chunks (about 1-2 inches).

Place the potato chunks in a large pot and cover with cold water, adding a pinch of salt.

Bring the water to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are tender (can be easily pierced with a fork).

Drain the cooked potatoes in a colander and return them to the pot.

Add the butter, milk, salt, and black pepper to the potatoes.

Using a potato masher or a hand mixer, mash the potatoes until smooth and creamy. Adjust the seasoning to taste.

In a saucepan, melt the butter over medium heat.

Whisk in the all-purpose flour and cook for about 1-2 minutes, stirring constantly, until the mixture turns a light golden brown (this is called a roux).

Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.

Add the soy sauce, salt, and black pepper, and bring the mixture to a simmer.

Allow the gravy to simmer for about 5-10 minutes, stirring frequently, until it thickens to your desired consistency.

Taste and adjust seasoning if necessary before serving.